Saffron Seafood Stew

 

This is a delightful seafood dish laden with and inspired by the flavors of the Basque region of Spain! Saffron, the predominate spice in the dish, infuses the broth with an incredible softness; potato mellows the acidity of tomato based broth, and the medley of seafood with an abundance of mussels rounds out this fantastic seafood dish!

Saffron Seafood Stew can be served strictly as a soup or brothy stew with crusty bread but I enjoy serving it over linguine, orzo or rice. Simply seasoned with no bite, my saffron seafood stew will become a favorite! Serve with a light white or red wine.

 

2 tablespoons olive oil

4 cloves garlic, sliced

1&1/2 teaspoons saffron threads

1 large potato, peeled and diced

1 large tomato, diced

1 cup seafood broth

1/2 cup water

1/2 cup white wine

1 lb. package frozen mussels

2 cups frozen seafood medley

1 bunch flat leaf parsley, roughly chopped

In a deep pot, heat olive oil at medium high

Add garlic and saffron, stir till fragrant

Add potato and tomato and stir

Add wine, water and broth, bring to a low boil

Add mussels and seafood, reduce to simmer

Simmer for 8-10 minutes until mussels open up

Add parsley, salt and pepper to taste

Remove from heat, rest for 3 minutes

Serve as a stand alone soup or stew with crusty bread

May be served over pasta, orzo or rice

Enjoy with a light wine!! Just delicious!